Lunch / Dinner
Mushroom Steaks with persillade sauce
For steaks that are easy, delicious, and good for both your body and the planet, give these King Oyster Mushroom Steaks with persillade sauce a try.
Heat 2 Tbsp. oil in a 12-inch cast-iron skillet until shimmering. Arrange mushroom halves, cut sides down, in skillet; sprinkle with ¼ tsp. each salt and pepper.
Place a sheet of foil and another heavy skillet over mushroom halves to weigh them down. Cook mushroom halves until golden brown, 5–7 minutes; flip and sprinkle with remaining ¼ tsp. each salt and pepper. Place foil and skillet over mushroom halves and cook until tender and golden on both sides, 5–6 minutes more.
Meanwhile, combine parsley, zest, lemon juice, and garlic; stir in remaining ¼ cup oil. Season persillade with salt, pepper, and sugar; serve with mushroom steaks.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 273mg 11%
Carbs 11g 3%
*Percent Daily Values are based on a 2,000 calorie diet.